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These Baked Cinnamon Apple Doughnuts are a much healthier cousin to traditional doughnuts but are still a favorite with the kids and moms.

Living in the south was quite the adventure for our little family. Perhaps my favorite store there was Publix. I subscribed to one of their magazines and quickly fell in love with their recipes. Lots of delicious looking and sounding meals, healthy alternatives to favorite foods, definitely my kind of store!

This recipe is awesome and was a fast favorite for my little ones. They get excited because they are eating doughnuts and I am excited because they are getting something much healthier.

My husband likes these but dislikes them being called a doughnut. He calls them muffins in a doughnut pan. Oh well, you can’t win every battle but it doesn’t stop him from eating them.

Baked doughnuts tips and tricks

These doughnuts have little apple bites in them. The only difficulty is that those little bites can make it hard to pipe them doughnuts into the pan.

Chop the apple pieces pretty small and then skip a normal piping bag and use a ziploc bag instead. Fill a ziploc bag with the batter and snip off a corner about 3/4 inch wide. If you find the hole is still too small, just cut it a little bit more to allow for a little extra room for those apples to pipe easily.

I made these with the gorgeous Envy apples. They are really great for these doughnuts because the doughnuts themselves are not very sweet so the sweetness from the Envy apples helps a lot.

Apple Glaze

Instructions

Preheat oven to 350 degrees. In a large bowl combine the flour ground flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda. With a pastry blender or fork cut in the butter until mixture resembles a fine meal.

In a small bowl whisk together the buttermilk, yogurt and egg until well combined. Add mixture to dry ingredients and stir until just combined, being careful to not overmix. Gently fold in apple.

Spoon batter into a ziploc bag and snip off the corner, the hole should be about 3/4 inch. Pipe into a doughnut pan.

Bake for 13 to 15 minutes, or until lightly golden brown and doughnuts spring back when pressed gently with your finger. Cool doughnuts in pan on a wire rack for 5 minutes. Carefully invert pan to remove doughnuts.

To make apple glaze:

Combine ingredients in a small bowl. Add additional apple cider if needed to reach a drizzling consistency.

Drizzle warm doughnuts with some of the apple glaze. Serve warm.

Notes

Note: If you want to make these as muffins, spray a 6-cup muffin pan with nonstick cooking spray and bake as directed. I usually make a huge batch of these (like 6 batches!) and freeze the unfrosted doughnuts. Microwave them for 30 seconds and drizzle the glaze over the top. If doing a large batch I refrigerate the batter in a gallon ziploc bag and then pipe out what I need and bake immediately, returning the pastry bag to the refrigerator between batches. Just place the bag into a bowl with the snipped off corner facing up

I make your horchata recipe all the time. We love it. I’m Laura from the Admin office in ROTC. Except now I am the secretary for the AF ROTC. I stalk you. 🙂 In a good way. Your kids are so darling. Tell Mitchell hello.

About Me

Jade is the mother to 3 very busy world food explorers and budding chefs.

Her recipes are inspired by the many places her family has lived (going on 9 moves in 11 years) and her diverse heritage some of which includes British, German, Irish, Scandinavian, Spanish, Native American, and Polynesian. Read More…